Sourest Dough Starter
1 pkg. Yeast or 2-1/2 tsp of Yeast
1 Tbsp Vinegar
2-1/4 cup Warm Water (divided)
1 tsp Salt
2 Tbsp Sugar
2 cup Flour
Dissolve yeast in 1/4 cup of the warm water. Add sugar, vinegar, salt and flour. Add remaining water until a creamy batter is formed. Place in a glass bowl, cover and let sit until it starts to ferment, about 3 days. It will take on a powerful boozy smell. Stir until creamy and measure out what is called for in the recipe.
Replenish starter with equal amounts of flour and water, half of each that is taken from the starter for the recipe. Store in the fridge and bring to room temp the amount you need for the recipe before using. When replenishing, allow the starter to ferment 1 week in the fridge between uses. This recipe will take about 1 1/2 months to become *really* sour.
Sourdough bread
1.5 lb. loaf (2 lb. loaf in parenthesis)
1/2 cup Sourdough Starter (1 cup)
1/2 cup + 2 Tbsp + 2 tsp. Warm Water (1-1/3 cups)
3 cups Bread Flour (6 cups)
1-1/2 tsp. Salt (1 Tbsp.)
1/2 tsp. Baking Soda (1 tsp.)
1-1/2 tsp. Sugar (optional) (1 Tbsp.)
Pour starter in a medium-sized bowl. Add warm water and 1 1/2 cups (3 cups) flour. Beat vigorously. Cover with plastic wrap and set aside for 2 hours to 24 hours. 24 hours for the best sourdough flavor.
Blend together the remaining ingredients with the sourdough starter mixture in the bowl. Pour into bread machine pan. Set the machine for medium crust and the 1.5 (2) pound sized loaf using the French Bread cycle, if you have one. Or a customized setting using the longest rising times available for your machine.
I like to make the bread in bread machine on the longest dough cycle you can get. Then form in a loaf and bake in the oven on a stoneware "pan" with some water in a pan below. Temp is about 425° F in the oven for about 30 minutes or so. It depends on the size of loaf, whether you make it into little ones, rolls, etc.
Deb
(2/4/02)
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